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Author Notes: My friend Irina just returned from Vienna and along with many stories about the beautiful architecture of the City, old buildings, museums and especially the Opera Theatre, she told me, what a great impression left their pastries, cakes, pies and strudels. Irina also mentioned that she sampled many cakes and pastries, which were topped or had a layer or two of deferent flavored gelatins.
All Irina’s stories gave me the inspiration to try topping this Cheesecake with Orange-Jell-O, which I share today. I didn’t prebake the crust because the ricotta filling is not as wet as a fruit or berry one but to be safe sprinkled almonds in-between the crust and the filling.
This original and beautiful dessert will be equally delicious with blood oranges, lemon or lime. - Kukla
For the Crust
- • 1/2 cup powdered sugar
- • 1/4 cup blanched slivered almonds, plus reserve 2 tablespoons
- • 1/4 teaspoon salt
- • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- • 1 large egg yolk
- • 1 1/4 cups all purpose flour
For the Cheesecake and Orange-Jell-O
- • 2/3 cup sugar
- • 1/4 cup all-purpose flour
- • 1 1/2 pounds ricotta cheese, drained
- • Orange zest from 1 medium orange
- • 4 extra large eggs
- • 1 teaspoon vanilla extract
- • 1/4 teaspoon salt
- For Orange-Jell-O
- • 1 1/4 cup freshly squeezed orange juice
- • 1 teaspoon unflavored gelatin powder
- • 1 tablespoon sugar
- • Orange segments for decoration
- Preheat oven to 375 degrees F. Set rack in the middle of the oven. Butter a 9-by-2-inch Pyrex baking dish. Place on a rimmed baking sheet.
- To make the crust: Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, occasionally scraping down sides of the bowl.
- Mix in egg yolk. Add flour. Pulls until dough comes together in clumps. Gather dough into a ball; flatten into disk. Wrap in plastic and chill at least 2 hours.
- Roll out chilled dough on a floured sheet of parchment paper to 12-inch round. Using paper as an aid, turn out the dough into the baking dish. If needed, seal any cracks in dough with your fingertips.
- Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork, sprinkle with 2 tablespoons of the reserved almonds. Freeze crust 10 minutes.
- To make the Cheesecake filling: In a medium bowl, sift sugar and flour. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
- Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt. Pour batter into the chilled crust.
- Bake for 15 minutes; then lower to 325 degrees and bake for about 45 more minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
- Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least for 2 hours.
- To make the Orange-Jell-O: In a small bowl, sprinkle gelatin over 1/4 cup orange juice, let stand for 5 minutes until bloomed. In a small pan heat the remaining 1 cup orange juice and sugar until starts to simmer.
- Remove from heat, add the bloomed gelatin and mix well until completely dissolved. Cool to room temperature and then poor over the chilled Cheesecake. Decorate with orange segments. Return to refrigerator; chill until the Jell-O is set.
- This recipe was entered in the contest for Your Best Citrus Recipe
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